Cincinnati Chili Con Carne on the Arteflame Grill

Cincinnati Chili is a regional twist on classic chili con carne, known for its unique blend of warm spices like cinnamon and allspice, served over spaghetti and traditionally topped with cheese, onions, and beans. Cooking it on the Arteflame grill adds a subtle smoky depth, elevating this comforting dish to a new level.

Ingredients:

• 2 lbs ground beef
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups beef broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon unsweetened cocoa powder
• Salt and freshly ground black pepper, to taste

For Serving:

• Cooked spaghetti
• Shredded cheddar cheese
• Diced onions
• Kidney beans (optional)
• Oyster crackers

Instructions:

1. Fire Up the Arteflame Grill

Start by lighting your Arteflame grill. Soak three paper napkins in vegetable oil, place them in the center of the grill, and stack firewood on top. Light the grill and let it heat for about 20 minutes.

2. Cook the Ground Beef

Place a cast iron Dutch oven on the flat cooktop of the grill. Add vegetable oil to the pot. Once the oil is hot, add the ground beef and cook until browned, breaking it up as it cooks. Drain off any excess fat.

3. Sauté the Onions and Garlic

In the same pot, add the chopped onions and sauté until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.

4. Add Spices and Tomato Paste

Add the tomato paste, chili powder, cinnamon, allspice, cumin, paprika, and cayenne pepper (if using). Stir to combine, letting the spices toast for about 1-2 minutes to release their flavors.

5. Simmer the Chili

Pour in the tomato sauce, beef broth, apple cider vinegar, and cocoa powder. Stir everything together and bring the chili to a simmer on the cooler area of the flat cooktop. Partially cover the pot and cook for 1-2 hours, stirring occasionally, until the chili thickens and the flavors meld.

6. Season and Serve

Taste and adjust the seasoning with salt and pepper. Serve the Cincinnati chili over cooked spaghetti and top with shredded cheddar cheese, diced onions, and kidney beans (if desired). Add oyster crackers on the side for a traditional touch.

Tips:

• Add Cinnamon and Cocoa Powder: The cinnamon and cocoa powder give Cincinnati chili its signature flavor. Don't skip these key ingredients!
• Simmer Low and Slow: Cooking the chili gently on the Arteflame’s outer flat cooktop allows the flavors to develop without boiling the sauce.
• Serve "5-Way" Style: For the classic Cincinnati experience, serve the chili "5-way" with spaghetti, cheese, onions, beans, and oyster crackers.

Variations:

1. Spicy Cincinnati Chili: Increase the cayenne pepper for an extra kick.
2. Vegetarian Cincinnati Chili: Replace ground beef with a plant-based alternative or lentils.
3. Turkey Cincinnati Chili: Swap the ground beef for ground turkey for a leaner version.
4. Cincinnati Chili with Beans: Stir in kidney beans during the last 15 minutes of cooking if you want a heartier chili.
5. Chipotle Cincinnati Chili: Add chopped chipotle peppers in adobo sauce for a smoky, spicy variation.

Best Pairings:

• Fresh coleslaw or salad
• Grilled garlic bread
• Cornbread
• A light lager or iced tea